Rosemary White Wine Swordfish Recipe

Name: Rosemary White Wine Swordfish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 swordfish fillets, 1 1/2 inch thick; 2 tablespoons olive oil; 2 teaspoons fresh rosemary, minced; 1 tablespoon parsley; 1/4 cup shallot, minced; 1/3 cup dry white wine; 3 tablespoons lemon juice; 2 tablespoons fresh lemon zest, grated; 1/2 cup butter, cut into pieces; 4 sprigs rosemary

Servings: persons

4 swordfish fillets, 1 1/2 inch thick
2 tablespoons olive oil
2 teaspoons fresh rosemary, minced
1 tablespoon parsley
1/4 cup shallot, minced
1/3 cup dry white wine
3 tablespoons lemon juice
2 tablespoons fresh lemon zest, grated
1/2 cup butter, cut into pieces
4 sprigs rosemary

1
In a sauce pan combine parsley, shallots, wine and lemon juice. Bring to boil and reduce to about 3 tablespoons.
2
Add 1/2 tsp of minced rosemary and lemon zest.
3
Reduce heat to low and add butter a piece at a time, and whisk to combine well.
4
Remove from heat and add salt and pepper to taste. Keep warm.
5
Sprinkle swordfish fillets with remaining minced rosemary, salt and pepper.
6
Grill, over medium heat, about 3-4 minutes per side. Remove from grill and let set several minutes.
7
To plate fish, smear a bit of sauce in center of each plate. Place fillet on top, then drizzle more sauce on top. Serve with a sprig of rosemary as garnish.

286

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 swordfish fillets, 1 1/2 inch thick, 2 tablespoons olive oil, 2 teaspoons fresh rosemary, minced, 1 tablespoon parsley, and more.

Yes, Rosemary White Wine Swordfish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rosemary White Wine Swordfish

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